Butter Pecan Cheesecake

By á-7796

Ingredients

• 1 1/2 Cups Graham Cracker Crumbs
• 1/2 Cup Finely Chopped Pecans
• 1/3 Cup Sugar
• 1/3 Cup Butter, Melted
• Filling
• 3 Packages (8 oz. Cream Cheese), softened
• 1 1/2 Cups Sugar
• 2 Cups (16 oz. Sour Cream)
• 1 Tsp. Vanilla Extract
• 1/2 Tsp. Butter Flavoring
• 3 Eggs, lightly beaten
• 1 Cup finely chopped Pecans

Details

Servings 16

Preparation

Step 1

1.) In a large bowl, combine the cracker crumbs, pecans, sugar and butter; set aside 1/3 cup of topping. Pres remaining crumb mixture onto the bottom and 1 inch up the sides of a grased 9 inch springform pan.

2.) Place springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan.

3.) In a large bowl, beat cream cheese and sugar until smooth. Beat in the sour cream, vanilla and butter flavoring. Add eggs; beat on low speed just until combined. Fold in pecans. Pour into crust; sprinkle with reserved crumb mixture. Place springform pan in a large baking pan; add 1 inch of hot water to larger pan.

4.) Bake at 325' for 70-80 minutes or until center is almost set. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan.